tracker

google analytics

Mailbag: Chia and Heat

Dear Margaret

I have been consuming chia for the last year and have followed and enjoyed your blog for some while. I am writing to ask if you have any thoughts on the potential damaging effects of heat (baking, cooking, etc.) on chia's nutritional value. I am thinking about chia's omega-3 content, in particular. <snip> I am beginning to question whether one can safely bake or cook any chia without damaging if not completely destroying the nutritious content of this wondrous seed.

Thanks for your time. Regards, Philip

On Wed, Jul 2, 2008 at 9:45 AM, Margaret wrote:

Philip,

Thanks for the question. I have also been concerned about this issue so have just spent an hour or so doing research.

I've found virtually no evidence to support the notion that short chain omega-3 fatty acids are destroyed during normal cooking.

I am not a nutritionist, but I was able to find several popular articles relevant to the topic:

He says: "Don’t be scared to use hemp or chia seeds in muffin recipes. Although heating instructions may specify the oven temperature to be set at 350 or 400 degree Fahrenheit, the internal temperature of a muffin right out of the oven is usually no higher than 250 ot 275 degrees Fahrenheit."